Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel
Prep Time
4 hrs 15 mins
Total Time
4 hrs 15 mins
This smokey vegan cheddar cheese wheel is covered in a savory herb crust and made with a deliciously spreadable base of creamy cashews and pumpkin!
Course:
Appetizer
Cuisine:
American
Servings: 12
Calories: 237 kcal
Ingredients
For the Vegan Cheddar Wheel
- 2 cups raw cashews, soaked in water 4-8 hours and drained
- ½ cup canned pumpkin puree
- ½ cup melted coconut oil*
- ¼ cup nutritional yeast
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce or tamari
- ½ teaspoon liquid smoke
- ½ teaspoon onion powder
- Salt to taste, if needed
For the Herb Crust
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped chives
- 1 tablespoon fresh thyme leaves
Instructions
-
To make the vegan cheddar wheel, place all ingredients into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down sides of the bowl as needed. Season the mixture with salt to taste.
-
Line a 9 inch round cake pan with parchment paper, and then transfer cashew mixture to the cake pan, spreading it out evenly.
-
Cover with plastic wrap and place into the refrigerator until set (about 4 hours). It should be a bit firmer than your typical cream cheese.
-
While the cheese wheel chills, combine the herbs in a small bowl.
-
Invert the cheese wheel onto a dish and remove parchment paper. Press herbs onto the surface. Serve with bread or crackers.
Recipe Notes
I used unrefined coconut oil, and the coconut flavor was very subtle -- nobody could detect it until I pointed it out. If you want to avoid the coconut flavor altogether, use a refined coconut oil.
Nutrition Facts
Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel
Amount Per Serving
Calories 237
Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Saturated Fat 10g50%
Sodium 157mg7%
Potassium 170mg5%
Carbohydrates 11.2g4%
Fiber 2.5g10%
Sugar 1.6g2%
Protein 6.5g13%
Calcium 20mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.